The Pioneer Woman Tasty Kitchen
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Beet and Sweet Potato Ravioli

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Level: Intermediate

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Description

Shockingly beautiful (and tasty) ravioli stuffed with beets, sweet potatoes, and sage, and tossed garlic olive oil.

The bright orange of the sweet potato and the fuchsia of the beets makes this dish really special.

Ingredients

  • 2 cups Flour
  • 2 pinches Salt
  • 2 whole Eggs
  • 4 whole Beets, Peeled And Chunked
  • 1 whole Sweet Potato
  • ½ cups Ricotta Cheese
  • 1-½ Tablespoon Sage
  • ½ pounds Ground Sausage OPTIONAL
  • 4 Tablespoons Olive Oil
  • 4 cloves Garlic
  • 1 teaspoon Rosemary

Preparation

Homemade pasta:

1) Sift 2 cups flour into clean bowl, add healthy pinch of salt. Make a well in flour and cracks eggs into it. Mix. Turn out and knead for 5-10 minutes. Separate dough into 1 ” balls, and roll out with pin.

Beet and Sweet Potato Filling:

1) Steam potato and beets together until soft. Transfer to clean bowl and add 1/2 cup ricotta, sage, and a healthy pinch of salt. Mash with fork, but be sure to leave some nice red chunks of beets. Taste and season to liking.

2) If you choose to add sausage, cook it up and stir it in with the potatoes and beets.

3) In a saute pan, heat 4 tbsp olive oil. Saute 4 cloves of garlic (crushed or sliced) and rosemary, add a pinch of salt. Set aside.

4) Stuff raviolis with a spoonful of the filling! (Place the filling in the middle and fold the ravioli in half, pinching the sides.) You might have to experiment with the size of your noodle, the amount of filling, and the way you fold/stuff the ravioli.

5) Let ravioli dry for a bit. You can then either freeze them for a later date, or go ahead and boil them as you would normal pasta!

6) To serve, drain pasta and toss with infused olive oil and a little Parmesan cheese.

One Comment

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Profile photo of girlznmoregirlz

girlznmoregirlz on 8.14.2009

LOVE, LOVE, LOVE this recipe! I didn’t tell my family what was in the ravioli filling except to say it had cheese and sausage. My 4-y.o. loved the fact that the filling was pink, and everyone had fun guessing what the other ingredients were. I wouldn’t tell them until everyone was done and had rated the dinner–two thumbs up from everyone! One child had 3 helpings if that says anything. The only change I made was to make a garlic cream sauce, instead of drizzling olive oil–wasn’t in the mood for drizzle.

I will say that the filling to pasta ratio was a bit off. Maybe it was just me??? Oh well, I now have two ziplocs of filling awaiting other dinnertimes in the freezer.

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